NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 tbsp olive oil

0.5 tbsp ghee

1 clove garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then toss them in a bowl with the olive oil, 0.25 tsp sea salt, and 0.125 tsp black pepper.

• 3

  Spread the sweet potatoes onto the prepared baking sheet and roast for 15 minutes.

• 4

  While the potatoes roast, mince the garlic clove and zest half of the lemon.

• 5

  In a small bowl, combine the ghee, minced garlic, lemon zest, dried oregano, and the remaining salt and pepper to create a herb rub.

• 6

  Pat the chicken breast dry and coat it thoroughly with the herb rub on all sides.

• 7

  Move the sweet potatoes to one side of the baking sheet and place the chicken breast on the other side, topping the chicken with thin slices of the lemon.

• 8

  Return the pan to the oven and roast for an additional 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  While the chicken finishes, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

• 10

  Allow the chicken to rest for 5 minutes before slicing and serving alongside the roasted sweet potatoes and steamed broccoli.